Break Room Kitchen Supervisor

JOB TITLE: Break Room Kitchen Supervisor

Department: Food Services – Break Room Restaurant

Report To: Executive Chef

Direct Reports: Line Cooks, Prep Cooks, Dishwashers

I. JOB STATEMENT:

The Break Room Kitchen Supervisor plays a key leadership role in ensuring the efficient, clean, and high-quality daily operation of the Break Room Restaurant kitchen. Reporting to the Executive Chef and Sous Chef, this hands-on role supports all aspects of kitchen operations including food production, sanitation, staffing, and line service. The Supervisor also assists with Cornerstone Catering and Break Café operations as required. This position leads by example in the kitchen and contributes to the overall effectiveness of YUSC Food Services .

2. ESSENTIAL FUNCTIONS:

A. Kitchen Operations

Oversee day-to-day kitchen activities in collaboration with the Executive Chef and Sous Chef.
Ensure compliance with health and safety standards (e.g., HACCP, WHMIS, Health Ministry regulations).
Maintain kitchen cleanliness, sanitation, and proper equipment use.
Complete and manage kitchen logs (temperature, waste tracking, prep, labour, etc.).
Prepare food in line with established recipes and portioning standards.
Practice proper food storage, labeling, and inventory rotation (FIFO).
Monitor stock levels and communicate supply needs to management.
Support Cornerstone Catering and Break Café operations during periods of reduced restaurant activity.
B. Planning & Support

Provide feedback to kitchen management regarding workflow, service quality, and efficiency.
Support prep schedules, menu specials, and seasonal menu updates.
Assist with operational transitions, including opening and closing of the Break Room.
Participate in vendor procurement and inventory planning as directed.
C. Team Leadership & Supervision

Supervise back-of-house staff, including line cooks and dishwashers, during service periods.
Lead and support a positive, inclusive team environment aligned with anti-oppression principles.
Train new team members and provide ongoing skill development and mentorship.
Collaborate with Front-of-House manager/supervisors on service coordination and daily operations.
Expedite orders during service to ensure accuracy, timeliness, and quality.
D. Health & Safety

Responsible for the provision and maintenance of a safe and secure work environment. Accountable and personally liable for providing a safe work environment for all staff working under their direction as per Section 27 of the Occupational Health and Safety Act.
Ensures all staff members work in accordance with and have knowledge of Section 28 of the Occupational Health and Safety Act and all other relevant Health and Safety legislation
Responsible for completing and keeping up to date with all training on all Occupational Health and Safety regulations and legislation (e.g. Accident Investigation, WHMIS).
Conducts workplace inspections and takes the necessary follow up action as required; Ensures protective equipment assigned to workers are properly used and maintained.
Ensures the correct use and maintenance of all assigned personal protective equipment (PPE).
Ensures only authorized, qualified and trained workers operate kitchen equipment and machinery.
Responsible for accident reporting according to the Occupational Health & Safety procedures of the organization and follow up with appropriate corrective actions including training.
3. RELATIONSHIPS:

The Break Room Kitchen Supervisor reports directly to the Executive Chef and Sous Chef within the YUSC Food Services department. They work closely with Front-of-House manager/supervisors and team members to ensure smooth and coordinated service. The Supervisor collaborates with Cornerstone Catering and Break Café teams as needed, particularly during seasonal transitions. They also liaise with YUSC operations staff and vendors to support kitchen supply, inventory, and equipment needs.

4. WORKING CONDITIONS AND PHYSICAL ENVIRONMENT:

Work is performed in a fast-paced, high-volume restaurant kitchen environment.
Regular exposure to hot equipment, sharp utensils, and fluctuating temperatures including walk-in refrigerators and freezers
Requires the ability to lift and carry up to 75 lbs.
Long periods of standing and physically demanding activities are typical.
Occasional shifts may include special events or extended service hours beyond regular scheduling.
Work hours range from approximately 35 to 44 hours per week, depending on operational needs.
Operational hours may include early mornings, evenings, weekends, and holidays as required.
5. JOB SPECIFICATIONS:

Minimum of 3 years’ experience in a high-volume restaurant kitchen or catering/banquet operations (required)
Supervisory or team lead experience in a kitchen or food services setting (preferred).
Culinary training or apprenticeship (preferred but not required).
Valid Food Handler’s Certificate (required).
WHMIS certification (required).
Strong verbal and written communication skills.
Basic to intermediate computer proficiency, including use of email, internet, and digital kitchen logs.
Computer literacy with working knowledge of Microsoft Office (Word, Excel) is considered an asset.
Familiarity with post-secondary or campus-based food service operations is considered an asset.
Job Type: Full-time

Pay: $22.00-$25.00 per hour

Benefits:

Dental care
Extended health care
Experience:

Restaurant kitchen: 3 years (required)
Supervising: 1 year (required)
Language:

English (preferred)
Licence/Certification:

Food Handler Certification (required)
WHMIS Certification (required)
Work Location: In person